About the Book.
The Italian Daughter’s Cookbook is an ode to authentic Calabrese cuisine. In this captivating journey through the vibrant and often undiscovered southern regions of Italy, Cathy Coluccio Fazzolari—daughter of the pioneer purveyor of high end and top quality Italian foods in New York City D. Coluccio & Sons—welcomes readers into her family’s kitchen. Through heartfelt familial memories, authentic Calabrese recipes (both with the traditional chili peppers and without), and tantalizing images by Feast of the Seven Fishes author Daniel Paterna, the eclectic essence of Calabrese food comes alive.
Domenico Coluccio emigrated from Reggio Calabria in Southern Italy to Brooklyn, New York, in 1958, seeking a better life and the promise of the “American Dream.” When the rest of his family joined him in the U.S. in 1964, Domenico and his two sons Luigi and Rocco established D. Coluccio & Sons, a market offering traditional Italian food and staples previously unavailable in the city. Initially situated on the corner of 59th Street and 13th Avenue, the business flourished, prompting expansion to accommodate the growing Italian-American community. Now, 60 years later, the legacy continues through Domenico’s three children: Luigi, Rocco, and Cathy.
Cathy grew up speaking the Calabrese dialect, immersed in the Italian-American community both inside her house and at her father’s store. Cathy fondly remembers assisting her mother in preparing nightly multicourse homemade dinners. Cathy’s culinary skills blossomed as she helped her mother maintain a pantry stocked with homemade delights. By the time Cathy was an adult, she had mastered not only the recipes themselves, but had also come to cherish the culture and history they embody. Thus, An Italian Daughter’s Cookbook was born.
The recipes in Cathy’s book are divided into distinct sections, covering every course of food imaginable: Antipasto, Soups, Legumes, Two-Course Sauces, Quick Dishes and Sauces, Fresh and Baked Pastas, Rice and Polenta, Eggs, Fish and Seafood, Meats, Vegetables and Salads, Jarred, Cured, and Pickled Foods, and Bread and Sweets. Each section offers an introduction contextualizing the recipes within Italian culture, followed by up to 20 different recipes accompanied by captivating photos by Daniel Paterna, providing a comprehensive insight into Calabrese culinary traditions.
This deeply personal book offers a unique glimpse into the Italian-American experience, showcasing how family, tradition, and memory intertwine through the art of cooking. The Italian Daughter’s Cookbook will infuse readers’ homes and hearts with the warmth of authentic Calabrese cuisine and culture around the world.
About the Author.
Cathy Coluccio Fazzolari is co-owner of the legendary D. Coluccio & Sons in Brooklyn, New York. Founded by her late father in the mid-1960s, D. Coluccio & Sons is one of the oldest importers of Italian specialty foods in the United States, with a retail store adjacent to the wholesale location. Cathy grew up in the business. She is fluent in Italian and has a bachelor’s degree in marketing from St. John’s University in Queens, New York. Today, she runs the day-to-day operations of the company, travels to Italy, and attends trade shows to source artisanal food products. She has a passion for food and learned to cook from her mother, who was a native of Calabria, Italy. Cathy has taught cooking classes at the Great Neck Adult Center, New York City College of Technology, and Boston College. Cathy has served on the board of Les Dames d’Escoffier New York as treasurer and is a member of the National Organization of Italian American Women (NOIAW).
About the Photographer.
Daniel Paterna, photographer,designer, and bestselling author of Feast of the Seven Fishes: A Brooklyn-Italian’s Recipes Celebrating Food and Family. Paterna has created some of television’s most recognizable images; during his career, he has worked with leading content brands including ABC News, AMC, A&E, Disney, ESPN, History, and PBS, earning numerous awards including an Emmy. Paterna was born and raised in the house his grandfather built in Brooklyn, graduated from The Pratt Institute with honors in graphic design, and currently heads his own Brooklyn-based design group. His photography has been on display at the Museum of Modern Art, New York, and the 440 Gallery in Brooklyn.
About the Moderator.
Sharon Franke is a journalist and product tester who specializes in kitchen equipment of all kinds from gadgets to cookware to ranges and refrigerators. Prior to beginning her freelance career, Sharon worked at the Good Housekeeping Institute for 30 years where she served as Director of the Kitchen Appliances Lab and was responsible for overseeing the testing and editorial coverage of everything related to cooking appliances and equipment. During this time, she served as Good Housekeeping magazine’s spokesperson in her area of expertise. Sharon began her culinary career by working as a cook and chef in New York City restaurants for 7 years. She did coursework in cooking, pastry making, and restaurant management at New York City College of Technology after receiving a BA in History from SUNY Albany. A proud member of Les Dames d’Escoffier New York, Sharon is a past president of the nonprofit organization and cochaired its scholarship committee for 4 years. She coauthored Les Dames d’Escoffier New York Cookbook: Stirring the Pot.